NATS 1560 Chapter Notes - Chapter 8: Fermented Milk Products, Dairy Cattle, Skimmed Milk
11 Dec 2017
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Document Summary
Five international food industries are based upon the process of fermentation. Its the conversion of sugars by bacteria and yeasts into carbon dioxide gas, ethyl alcohol and lactic acid. Provide dairy products, wine, beer, distilled drinks, and baked goods. Different milks from different mammals, but mainly the same content, and mostly we refer to cow"s milk. Water is the primary constituent of milk -- 87% of cow"s milk. Sugar is the next component - lactose sugar (5%) - disaccharide combining glucose and galactose. Fat content varies according to breed of dairy cow but avg is 3. 9% Protein - 3. 5% -- primarily the protein is casein. Fat-soluble vitamins (a, d, e, k) - water soluble vitamins (some of the b- complex, c) Free fatty acids and a number of other molecules that impart aroma and flavour make up the remainder of milk. Enzymes are part of fresh milk but don"t survive heating. Bacteria invade fresh milk and degrade it.
